3 Ingredient Bread (no yeast)

Loaf of 3-ingredient bread with a slice cut away in front of it and a bowl of butter.

4.94 from 15 votes

3 Ingredient Bread (no yeast)

3 Ingredient bread (no yeast) is similar to quick breads. It is made in a loaf pan, making it perfect as a sandwich bread. The texture of this no-knead bread is heartier and denser than a yeast bread recipe. No additional rise time means you’ll have fresh bread quickly.

Prep Time10

Cook Time35

Resting Time15

Total Time1

Course: All Recipes, Bread

Cuisine: American

Keyword: 3 Ingredient Bread, baking beginner, beginner bread recipe, Bread recipe, easy bread recipe, self rising flour

Servings:

Calories: 249kcal

Author: Kimberlee Ho

Equipment

8 ½ x 4 ½ -inch nonstick loaf pan

Ingredients

3 cups self-rising flour*
3 tablespoons sugar
1 12-ounce mild lager (1 ½ cups) bottle, such as Budweiser
5 tablespoons unsalted butter melted, divided (optional)

US Customary - Metric

Instructions

Adjust oven rack to middle position and heat oven to 400ºF. Brush melted butter liberally on the bottom and sides of an 8 ½ x 4 ½ -inch nonstick loaf pan. Set loaf pan and remaining melted butter aside
5 tablespoons unsalted butter
Stir flour and sugar together in a large bowl. Stir in beer and mix until a shaggy, sticky dough forms. Cover with plastic wrap and allow to sit for 15 minutes
3 cups self-rising flour*, 3 tablespoons sugar, 1 12-ounce mild lager
Transfer dough to the prepared loaf pan. Brush 3 tablespoons melted butter over top, smoothing the top of the bread dough a bit as you brush on the melted butter. Reserve about 1 tablespoon of the melted butter for brushing on the baked loaf
5 tablespoons unsalted butter
Bake until a toothpick inserted in the center of the loaf comes out with no crumbs attached and the top is light golden brown, 35 to 40 minutes. After removing from the oven, Immediately brush top of the loaf with remaining melted butter
Transfer pan to wire rack and let cool for 5 minutes. Turn loaf out onto a wire rack, turn right side up and let cool completely on rack, at least 1 hour. Slice and serve

Video

Notes

*Do not substitute all-purpose flour for the self-rising flour, or your bread won’t rise
I would not recommend using a dark beer for this recipe. It will change the flavor and texture of the baked bread.
The butter is optional. If not using, spray the loaf pan with nonstick cooking spray such as Pam, before pouring the bread dough in and baking
Store cooled bread in an airtight container or ziplock bag at room temperature on the countertop for 2-3 days, or in the refrigerator for up to 5 days
To freeze, tightly wrap the bread in plastic wrap or parchment paper and place it in a sealed container or ziplock bag. Freeze for up to three months. Defrost at room temperature then warm in the oven or toast
Recipe slightly adapted from CooksIllustrated.com.

Nutrition